Chicken Tenders with Creamy Honey Mustard

Super easy, super fast, super delicious. The chicken was nice and crispy but not fattening.
Thanks, Martha.

Chicken Tenders with Creamy Honey Mustard

⅓ cup all-purpose flour
1 large egg, lightly beaten
coarse salt and ground pepper
4 cups crisp rice cereal
2 tablespoons olive oil
1 ½ lbs. chicken tenders {I used breasts cut into strips. Whatever works}
½ cup reduced-fat sour cream
2 tablespoons Dijon mustard
1 tablespoon honey
4 medium carrots, cut into sticks
1 cucumber, halved lengthwise, seeded, and cut into sticks

Preheat oven to 475. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. {It also works to put the cereal in a plastic bag and crush it with a rolling pin or other hard object; i used a bowl. Then stir olive oil into the crushed mixture.) Season with salt and pepper; transfer to a third shallow bowl.
Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side. Serves 4.